Chicken Stir Fry – Fast, Flavorful, and Weeknight-Friendly

Chicken stir fry is one of those meals that makes busy nights feel easy. It’s quick to cook, full of color and crunch, and tastes like a reward after a long day. With a hot pan, a simple sauce, and fresh veggies, you can have dinner on the table in under 30 minutes.

It’s also flexible, so you can swap ingredients based on what’s in your fridge. If you’re new to stir-frying, this version is straightforward and forgiving. If you’re experienced, you’ll appreciate how well it balances sweet, savory, and a touch of heat.

What Makes This Special

This chicken stir fry focuses on speed and texture.

The sauce is balanced—savory soy, a little sweetness, and a bright finish from rice vinegar. The vegetables stay crisp, and the chicken is tender, not dry. You won’t need special equipment beyond a large skillet, though a wok is great if you have one.

The method teaches you the rhythm of stir-frying: high heat, short cook times, and keeping things moving.

It’s also built for everyday life. The ingredients are easy to find, the sauce uses pantry staples, and you can prep most of it ahead. The result is a reliable, repeatable dinner that tastes restaurant-worthy without the fuss.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp cornstarch
• 1 tbsp neutral oil (canola, avocado, or peanut), plus more for cooking
• 1 red bell pepper, sliced into thin strips
• 1 small broccoli crown, cut into small florets
• 1 medium carrot, thinly sliced on the bias
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 inch piece of fresh ginger, peeled and minced
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

For the sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin for a sweeter profile)
• 1 tbsp rice vinegar
• 1–2 tsp toasted sesame oil
• 1–2 tbsp honey or brown sugar (adjust to taste)
• 1/2 cup low-sodium chicken broth (or water)
• 1–2 tsp cornstarch (for thickening)
• Red pepper flakes or chili-garlic sauce, to taste

To serve:

• Steamed rice or noodles
• Lime wedges (optional)

Instructions

1. Prep the chicken. Pat the chicken dry. Toss it with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp neutral oil until coated.Set aside while you prep the vegetables.
2. Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, honey, chicken broth, cornstarch, and a pinch of red pepper flakes. Taste and adjust sweetness or heat.
3. Heat the pan. Place a large skillet or wok over medium-high to high heat. When it’s hot, add a thin layer of oil.You want it shimmering before the chicken hits the pan.
4. Sear the chicken. Add chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Do not crowd the pan; cook in batches if needed. Transfer to a plate.
5. Cook the vegetables. Add a bit more oil if the pan looks dry.Stir-fry broccoli and carrots for 2 minutes. Add bell pepper and onion, and cook another 2–3 minutes. The vegetables should be crisp-tender.
6. Add aromatics. Push vegetables to the sides, add garlic and ginger to the center with a little oil, and stir 30 seconds until fragrant.Then toss everything together.
7. Combine and sauce. Return the chicken and any juices to the pan. Stir the sauce, then pour it in. Cook 1–2 minutes, stirring, until the sauce thickens and glazes the chicken and vegetables.
8. Finish and serve. Turn off the heat.Garnish with green onions and sesame seeds. Serve over rice or noodles, with a squeeze of lime if you like.

Keeping It Fresh

Stir fry is best straight from the pan, but it also reheats well. Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a hot skillet with a splash of water to loosen the sauce and keep the vegetables from getting soggy.

If you want to prep ahead, slice the chicken and vegetables up to a day in advance and mix the sauce in a jar. Keep them separate until cooking. Avoid freezing the finished dish—vegetables like bell peppers and broccoli lose their crispness after thawing. If freezing is a must, freeze the raw, sliced chicken in its quick marinade and the sauce separately.

Why This is Good for You

Stir fry is a smart way to pack in vegetables without feeling like you’re eating a salad.

You get fiber from broccoli, carrots, and peppers, plus vitamins A and C. Chicken breast provides lean protein to keep you full and support muscle recovery. The cooking method uses high heat for a short time, helping retain nutrients and color.

The sauce has flavor but stays balanced.

Using low-sodium soy sauce limits salt, and a small amount of honey or sugar goes a long way. You control the oil and can keep it light without losing the satisfying texture.

Pitfalls to Watch Out For

• Crowding the pan. Too much chicken at once will steam instead of sear. Brown in batches for the best texture.
• Overcooking the vegetables. Aim for crisp-tender.If they go limp, the stir fry loses its charm.
• Adding the sauce too early. Thicken the sauce at the end so it coats the ingredients instead of burning.
• Skipping the cornstarch on the chicken. That light coating helps brown the chicken and keeps it tender.
• Low heat. Stir fry needs a hot pan. Preheat well and keep things moving.

Alternatives

• Protein swaps: Try thinly sliced beef, pork, shrimp, or tofu. For tofu, press it well and dust with cornstarch before searing.
• Vegetable variations: Snap peas, mushrooms, zucchini, baby corn, or cabbage all work.Use what’s seasonal or on hand.
• Gluten-free: Use tamari instead of soy sauce and check your oyster/hoisin sauce labels.
• No oyster sauce: Double the soy and add a splash of fish sauce or a little extra honey for balance.
• Spice level: Swap red pepper flakes for fresh chili, chili-garlic sauce, or sriracha. Add in the sauce and adjust to taste.
• Noodle version: Toss cooked, drained noodles (like lo mein or rice noodles) into the pan at the end with a splash more sauce or broth.

FAQ

Can I use frozen vegetables?

Yes, but thaw and pat them dry first to avoid watering down the sauce. Cook them quickly over high heat to keep some texture.

Fresh vegetables will give you a better crunch, but frozen is convenient and still tasty.

What’s the best pan for stir fry?

A carbon steel wok is ideal for heat and speed, but a large, heavy skillet works well too. The key is high heat and enough room so ingredients can sear instead of steam.

How do I keep the chicken tender?

Slice it thinly against the grain, marinate briefly with soy and cornstarch, and cook over high heat just until done. Avoid overcooking—pull it as soon as it’s no longer pink.

Can I make it without sugar?

Yes.

Skip the honey and rely on oyster sauce for subtle sweetness, or use a sugar-free sweetener you like. Keep in mind a little sweetness rounds out the salty and tangy flavors.

How do I thicken the sauce?

Use cornstarch. Mix it into the sauce before cooking, then simmer briefly in the pan.

If it’s too thick, add a splash of broth or water; if too thin, simmer another minute.

What should I serve with it?

Steamed jasmine or brown rice is classic. Noodles, cauliflower rice, or even lettuce cups also work. A lime wedge and a sprinkle of sesame seeds make a nice finish.

Is it meal-prep friendly?

Very.

Prep the components ahead, keep them separate, and cook fresh in 10 minutes. Cooked leftovers reheat well for lunches over the next couple of days.

Final Thoughts

Chicken stir fry is the kind of recipe that earns a spot in your weekly rotation. It’s fast, flexible, and consistently satisfying.

Once you learn the simple flow—hot pan, quick sear, crisp vegetables, glossy sauce—you can riff with whatever you have. Keep the pantry staples on hand, and you’re never far from a bright, flavorful meal.

Try it once as written, then make it your own. That’s the real joy of stir fry: it’s simple, adaptable, and reliably delicious.

Chicken Stir Fry - Fast, Flavorful, and Weeknight-Friendly

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp cornstarch
• 1 tbsp neutral oil (canola, avocado, or peanut), plus more for cooking
• 1 red bell pepper, sliced into thin strips
• 1 small broccoli crown, cut into small florets
• 1 medium carrot, thinly sliced on the bias
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 inch piece of fresh ginger, peeled and minced
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin for a sweeter profile)
• 1 tbsp rice vinegar
• 1–2 tsp toasted sesame oil
• 1–2 tbsp honey or brown sugar (adjust to taste)
• 1/2 cup low-sodium chicken broth (or water)
• 1–2 tsp cornstarch (for thickening)
• Red pepper flakes or chili-garlic sauce, to taste
• Steamed rice or noodles
• Lime wedges (optional)

Instructions

• Prep the chicken. Pat the chicken dry. Toss it with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp neutral oil until coated. Set aside while you prep the vegetables.
• Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, honey, chicken broth, cornstarch, and a pinch of red pepper flakes. Taste and adjust sweetness or heat.
• Heat the pan. Place a large skillet or wok over medium-high to high heat. When it’s hot, add a thin layer of oil. You want it shimmering before the chicken hits the pan.
• Sear the chicken. Add chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Do not crowd the pan; cook in batches if needed. Transfer to a plate.
• Cook the vegetables. Add a bit more oil if the pan looks dry. Stir-fry broccoli and carrots for 2 minutes. Add bell pepper and onion, and cook another 2–3 minutes. The vegetables should be crisp-tender.
• Add aromatics. Push vegetables to the sides, add garlic and ginger to the center with a little oil, and stir 30 seconds until fragrant. Then toss everything together.
• Combine and sauce. Return the chicken and any juices to the pan. Stir the sauce, then pour it in. Cook 1–2 minutes, stirring, until the sauce thickens and glazes the chicken and vegetables.
• Finish and serve. Turn off the heat. Garnish with green onions and sesame seeds. Serve over rice or noodles, with a squeeze of lime if you like.